Ginger Cucumber Salad

Name: Ginger Cucumber Salad
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Makes 4 servings
Ingredients: 2 tablespoons toasted sesame seeds; 1 onion, sliced; ½ teaspoon ground turmeric; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons corn, grapeseed, or other neutral oil; 2 large cucumbers, peeled, halved, seeded, and sliced; 3 tablespoons corn, grapeseed, or other neutral oil; 3 tablespoons sugar; 1 teaspoon salt; ½ cup rice or white vinegar; One 1-inch piece fresh ginger, peeled and minced or grated; ½ cup rice or white vinegar

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This salad is found throughout Southeast Asia. It’s a great dish for entertaining since it must marinate for at least an hour before being served and can sit for a couple of hours after that.

Ingredients

½ cup rice or white vinegar
One 1-inch piece

Gluten-free
Vegan
Southeast Asia

Method

Mix together the vinegar, ginger, sugar, and salt and toss with the cucumbers. Let stand for at least 1 hour (if it’s a warm day, and you’re going to marinate for more than an hour, refrigerate). Drain off the excess liquid.
Just before serving, put the oil in a skillet and turn the heat to medium; a minute later, add the onion and turmeric. Cook until softened